Eggs Benedict, English muffins, poached eggs, hollandaise sauce recipe

5. Mix 250g low-gluten flour and 5g salt.

6. Make a small hole in the middle and pour 15g of melted butter.

7. Pour the dissolved yeast and water into the flour and mix until there is no dry powder; move the dough to a floured chopping board. The dough will be sticky at this time. Sprinkle some flour and knead with your hands for 10 minutes.

8. Knead until smooth dough.

9. Take a clean container, put a layer of oil on the bottom and around the pot, put the dough in, cover with plastic wrap, and ferment in a warm and humid place until it doubles in size.

10. Move the fermented dough to a floured board, deflate, and divide evenly into 6 portions.

11. After kneading into a ball, gently flatten it with your fingers, and then place it in a warm supermarket place to ferment for about 40 minutes.

12. Heat the pan, add the fermented dough over medium-low heat, turn over every two minutes, and fry for about 15 minutes in total, until the English muffins are cooked.

13. Fried English muffins.

14. How to make hollandaise sauce! First, clarify the butter, heat 50g of butter, and cook slowly over low heat. The white foam floating on the surface is whey, we should skim it off.

15. Boil for about 2 minutes, turn off the heat, and set aside to settle. The milky white solid will settle. The golden yellow liquid on top is the clarified butter we want, take it out and set aside~

16. Take a pot and boil a small amount of water. After boiling, turn to low heat and keep boiling. Separate the yolks from the eggs and add lemon juice; place the container above the pot of boiling water, but be sure not to spray the water! ! It will solidify, and it will break if it solidifies

17. Use a manual whisk or chopsticks to stir continuously until the color becomes lighter and thicker and can stick to the whisk. Stop heating immediately. If it becomes solid It will no longer be usable and needs to be redone, so be sure not to touch the water

18. Add the clarified butter little by little into the beaten egg yolk liquid. Make sure the butter is dissolved in the egg liquid before adding it a second time! Because you add too much butter at once, the sauce will fall apart

19. Finally add salt and black pepper to taste, and it’s hollandaise! ! Set it aside for later use~~

20. Poke the English muffins with a fork to get two pieces of English muffins, and bake them in a preheated 230° oven for 5 minutes.

21. Add appropriate amount of salt and white vinegar to the water.

22. After the water boils, turn off the heat and use chopsticks to create a water swirl.

23. Pour the eggs into the water along the spiral nest, cover with a lid and simmer for 3 minutes. At this time, you can use another pot to blanch the spinach in hot water for 5 seconds and put it in cold water for later use; fry the bacon or ham in the frying pan until golden brown.

24. Place English muffins, ham or eggs, spinach, poached eggs, and hollandaise sauce in order to create eggs Benedict! !

Tips

1. If you don’t have so much time in the morning, the English muffins can be replaced by purchased baguettes or European buns. The hollandaise sauce can be made in advance. Store in the refrigerator, but not for too long. It is recommended to make it one day in advance~~